Foxon orange soda, orange, Irish creme, vanilla vodka

Creamsicle

chocolate, raspberry liquor, strawberry, vodka

Red Chocolate Martini

Haus Sgroppino

graham crust, roasted peaches, streusel crumb

Peach Cobbler Cheesecake

Strawberry Trifle

Dark Chocolate Flan

vanilla cream custard, Foxon birch beer, whipped cream

Birch Beer Float Pie

Haus Sorbet

Haus Ice Cream

Haus Cookie

zucchini, ricotta, blistered tomatoes, citrus brown butter

Handmade Cappelletti

Massachusetts skate, house fries, malt vinegar, lemon.

NE Fish & Chips

Summer Melon & Heirloom Tomato

hickory smoked brisket, poblano grit cakes, corn pico de gallo

Smokestack Bruschetta

miso brown butter, corn romesco, chive oil, pepita pangrattato

Charred Cabbage

Haus Bread

Garden Cooler

Golden Hour

Watermelon Honey Limeade

Daisy on Long Wharf

agave, lime juice, grapefruit, soda, tequila

BLDG Paloma

Brewed Iced Tea

Local Foxon Park Sodas

hickory smoked brisket, pickled red onions, corn pico de gallo, lime crema, cotija, cilantro, haus flour tortillas

Brisket Tacos

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to chill it.

Chill glass

Fill a cocktail shaker halfway with ice (about 1 cup).

Add vanilla vodka (2 oz), Irish cream liqueur (1 oz), fresh orange juice (1 oz), and orange liqueur (0.5 oz) to the shaker. If you prefer a sweeter or more pronounced vanilla note, add 0.25 oz vanilla simple syrup.

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is cold and slightly frosted. The shake chills and slightly emulsifies the Irish cream with the citrus.

Discard ice or water from the chilled glass if used. Fill the glass with fresh ice (crushed or cubes).

Strain the shaken mixture into the prepared glass over ice, leaving about 1–1.5 inches of headspace.

Gently top with Foxon Park Orange Soda (3 oz). Pour slowly over the back of a spoon or down the side of the glass to preserve some effervescence and create a layered look. Stir once gently with a bar spoon to combine—one or two slow turns.

Express an orange peel over the drink by holding it skin side down about 3–4 inches above the glass and giving it a quick twist to release oils. Optionally rub the peel around the rim and drop it into the cocktail or garnish with an orange wheel on the rim.

Optional: sprinkle a light pinch of orange zest over the top for extra aroma.

Serve immediately with a straw or stirrer. Sip and enjoy the creamsicle-like balance of creamy Irish cream, vanilla vodka, citrus, and fizzy orange soda.

vanilla vodka

Irish cream liqueur (e.g., Baileys)

fresh orange juice

Foxon Park Orange Soda (or high-quality orange soda)

orange liqueur (optional, e.g., Triple Sec or Cointreau)

vanilla simple syrup (optional, for extra sweetness)

orange wheel or twist

orange zest (optional)

Chill a martini or coupe glass in the freezer for 5–10 minutes. While it chills, spread chocolate syrup in a shallow dish and place the crushed freeze-dried raspberries/strawberries on a second shallow dish. Lightly dip the rim of the chilled glass into the chocolate syrup, then into the crushed fruit to create a red-speckled chocolate rim. If you prefer a drizzle inside the glass, use a spoon to trail a few thin lines of chocolate syrup on the inside and return the glass to the freezer briefly.

Prep glass

Hull and quarter 1–2 fresh strawberries. Place them in a small blender or food processor and blitz until smooth — you want about 1 ounce (roughly 2 tablespoons) of puree. If you don't have fresh strawberries, use 1 tablespoon of store-bought strawberry puree or jam thinned with a splash of water.

Make strawberry puree

Add vodka (2 oz), chocolate liqueur (1 oz), raspberry liqueur (1/2 oz), strawberry puree (1 oz), fresh lemon juice (1/4 oz) and simple syrup (1/4 oz, optional) into a cocktail shaker. Fill the shaker with the ice cubes.

Combine ingredients

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and the ingredients are well mixed and slightly aerated. This chills and slightly dilutes the drink for balance.

Shake

Double-strain the cocktail into the prepared chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any fruit solids. If you drizzled chocolate inside, aim the pour to show the drizzle.

Strain & Serve

Finish with a fresh strawberry slice or a whole raspberry on the rim or floated on top. Optionally sprinkle a tiny pinch of crushed freeze-dried fruit in the center for color.

Garnish

vodka

chocolate liqueur (e.g., Godiva or crème de cacao)

raspberry liqueur (e.g., Chambord)

fresh strawberry puree

simple syrup (optional, adjust to taste)

fresh lemon juice

chocolate syrup (for glass rim/drizzle)

crushed freeze-dried raspberries or crushed freeze-dried strawberries

fresh strawberry (slice) or raspberry (for garnish)

Scoop approximately 1 cup of haus lemon sorbet into a chilled metal or glass mixing bowl. Let it sit at room temperature for 1–2 minutes just until it's slightly softened but still firm (this helps it emulsify when whisked).

Soften and Combine

Add 2 tablespoons vodka and 1 teaspoon fresh lemon juice to the softened sorbet. If your sorbet is very tart, add 1 teaspoon simple syrup to taste. Using a handheld whisk or an electric frother, beat the mixture vigorously until smooth and slightly creamy, about 30–45 seconds. You want a thick, airy slurry that holds some shape.

Add spirits and balance

Pour about 150 ml well-chilled Prosecco into the sorbet mixture in 2 additions. Gently fold and whisk after each addition to incorporate, preserving some effervescence. Aim for a light, frothy, spoonable-to-drinkable consistency. Total stirring time about 15–20 seconds after final addition to avoid flatting the bubbles.

Incorporate Prosecco

Divide the sgroppino between two chilled champagne flutes or stemmed glasses (about 2 small servings). Spoon or pour carefully so each glass receives froth. Garnish each glass with a small mint sprig and a light grating of lemon zest on top for aroma.

Serve

Serve immediately — sgroppino is best enjoyed right away while frothy and cold. If mixture softens too much, return to freezer for 5–8 minutes, then re-whisk briefly. Adjust vodka quantity up or down by 1 teaspoon per serving to taste; increase Prosecco slightly if you prefer a looser, more effervescent drink.

Notes

haus (house) lemon sorbet

simple syrup (optional, 1:1 sugar to water)

well-chilled Prosecco

fresh mint sprig (for garnish)

grated lemon zest (optional)

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan lightly. Wrap the outside of the pan with a double layer of heavy-duty foil if you plan to bake the cheesecake in a water bath (recommended) to prevent leaks.

Prepare pan

Combine graham crumbs, 1/4 cup granulated sugar and 1/4 tsp salt in a bowl. Stir in the 1/2 cup melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly into the bottom and about 1/2 inch up the sides of the prepared springform pan to form an even crust. Use the bottom of a measuring cup for an even press. Bake crust 8 minutes, then remove from oven and set aside while preparing fillings. Leave oven on.

Increase oven temperature to 400°F (200°C) if roasting peaches separately; OR roast at 375°F (190°C) for a gentler roast. Toss the peach slices with 1/2 cup light brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1 tablespoon cornstarch, 1/2 tsp cinnamon, 1/8 tsp salt and 2 tablespoons melted butter until evenly coated.

Spread peaches in a single layer on a rimmed baking sheet lined with parchment. Roast until peaches are tender and the juices are bubbling and slightly caramelized, about 15–20 minutes. Remove and let cool to lukewarm (15–20 minutes). Reserve any juices on the baking sheet — they can be stirred back into the peaches before layering.

When peaches are cooled, spoon about 1 to 1 1/4 cups of the roasted peaches (with a little juice) into the baked graham crust, spreading an even layer. Reserve the remaining peaches for swirling into the cheesecake batter and for topping.

Reduce oven temperature to 325°F (160°C) if you roasted peaches at a higher temp. Using a stand mixer fitted with the paddle (or a large bowl and electric mixer), beat the room-temperature cream cheese on medium-low until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat until combined and slightly silky, about 1 minute. Mix in 1 cup sour cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest until smooth.

With the mixer on low, add the eggs one at a time, mixing just until incorporated after each addition. Add the extra egg yolk and mix briefly. Do not overmix; keep the batter smooth and slightly thick.

Sprinkle 2 tablespoons flour over the batter and fold in on low speed or by hand until just combined. If desired, fold in 3/4 cup of the reserved roasted peaches, chopped roughly, to create a peach swirl component. Gently fold only a couple of times to create streaks rather than fully blending.

Pour the cheesecake filling over the crust and the pre-layered peaches, smoothing the top with a spatula. If you folded in peaches, gently swirl with a knife for a marbled effect. Top with the remaining roasted peach slices arranged decoratively, leaving a little space for the streusel if desired.

Prepare a water bath: place the foil-wrapped springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This ensures even baking and helps prevent cracking.

Slide the roasting pan into the oven and bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken. Rotate the pan once halfway through if your oven has hot spots.

Turn the oven off and crack the oven door. Let the cheesecake cool in the water bath inside the oven for 1 hour to minimize cracking. After an hour, remove the cheesecake from the water bath and unwrap the foil. Allow to cool at room temperature 30 minutes, then refrigerate, uncovered, at least 6 hours or overnight for best texture.

While the cheesecake is baking or after—prepare streusel: In a bowl combine 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup light brown sugar, 1/2 tsp cinnamon and 1/8 tsp salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingertips until mixture forms coarse crumbs that hold together when squeezed.

If you prefer a crisper topping, spread streusel on a small baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden, watching closely. Let cool. Sprinkle the streusel over the chilled cheesecake just before serving so it stays crunchy. Alternatively, sprinkle before the final 10 minutes of baking for a baked-in streusel (it will soften slightly).

Before serving, run a thin knife around the springform edge to loosen, then release the ring. Transfer cheesecake to a serving platter if desired. If you reserved extra roast-peeled peaches, arrange them on top and sprinkle the streusel evenly. Dust lightly with powdered sugar if using.

Slice with a hot dry knife (wipe between cuts) for clean slices. Serve chilled with optional vanilla ice cream or whipped cream. Leftovers keep covered in the refrigerator for up to 4 days.

graham cracker crumbs

granulated sugar

unsalted butter, melted

fine salt

ripe peaches, peeled and cut into 1/2-inch slices

light brown sugar, packed

lemon juice

vanilla extract

cornstarch

unsalted butter

ground cinnamon

full-fat cream cheese, room temperature

sour cream

large eggs, room temperature

egg yolk, room temperature

lemon zest

all-purpose flour

old-fashioned rolled oats

cold unsalted butter, cubed

heavy cream (for water bath foil seal)

powdered sugar (optional, for dusting)

vanilla ice cream or whipped cream (optional, to serve)

If not using store-bought, bake a vanilla sponge, cool completely and cut into roughly 1-inch cubes. If using pre-baked sponge or pound cake, cut into 1-inch cubes and place in a large bowl.

Prepare sponge

Place the cubed sponge in a bowl and sprinkle the sherry or orange juice evenly over the cubes to lightly moisten them. Toss gently and set aside for 5 minutes to absorb.

Hull and slice the strawberries. Combine sliced strawberries and mixed berries in a bowl. Reserve about 1/2 cup of the berry mixture for topping if you like.

Warm the berry jam very briefly in a small saucepan or microwave (10–15 seconds) until pourable but not hot. Stir to loosen. If the jam is very sweet, stir in 1 teaspoon lemon juice to balance sweetness.

Fold about 3 tablespoons of the warmed jam into the sliced berries to macerate lightly; this will create a syrupy berry layer.

Chill a mixing bowl and beaters for 10 minutes in the fridge if possible — this helps the coconut cream whip better.

Open chilled cans of coconut cream and scoop out only the thick solidified cream into the chilled bowl, leaving behind any watery liquid (reserve the liquid for smoothies).

Add powdered sugar, vanilla extract, and lemon juice to the coconut cream. Using an electric mixer on medium-high speed, whip until soft peaks form and the mixture is light and spreadable (about 1–2 minutes). Taste and adjust sweetness or vanilla as needed.

Select a clear trifle bowl or individual serving glasses so layers are visible. Start with a single layer of moistened sponge cubes (about 1 cup worth) evenly spread across the bottom.

Spoon about 3–4 tablespoons of the warmed berry jam over the sponge layer, distributing it so it soaks into the cake in spots.

Add a layer of the macerated sliced berries (about 3/4 cup) over the jam.

Spread about 1/2 cup of whipped coconut cream over the berries, smoothing gently with a spatula.

Repeat layering: another cup of sponge cubes, 2–3 tablespoons jam, 3/4 cup berries, and 1/2 cup coconut cream. For a 6–8 cup trifle bowl you should have 2–3 full layers; for individual glasses adjust to fit.

Finish with a final dollop/spread of coconut cream (about 1/2 cup) and arrange reserved whole strawberries and the reserved berry mixture on top. Sprinkle toasted shredded coconut and tuck mint leaves for garnish.

Cover the trifle loosely with plastic wrap and chill for at least 2 hours (preferably 4 hours) so flavors meld and sponge absorbs some of the syrup. Chilling also firms the coconut cream slightly.

Before serving, give a final sprinkle of toasted coconut and a few extra berries if desired. Serve chilled.

vanilla sponge cake (store-bought or baked and cooled, cut into 1-inch cubes)

strawberries (hulled and sliced)

mixed berries (blueberries, raspberries optional)

berry jam (strawberry or mixed berry)

sherry or orange juice (optional soaking liquid)

full-fat coconut cream (chilled; thick part separated)

powdered sugar

lemon juice (to brighten)

toasted shredded coconut

fresh mint leaves

extra whole strawberries

Preheat the oven to 325°F (160°C). In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 1 teaspoon water. Over medium heat, let the sugar dissolve without stirring — you can gently swirl the pan if needed. Watch carefully: after a few minutes the sugar will begin to color. When it reaches a deep amber (approximately 5–7 minutes), immediately remove from heat and stir in 1 teaspoon unsalted butter if using to give a glossy finish. Working quickly, pour the hot caramel into six 4-ounce (120 ml) ramekins, tilting each to coat the bottom evenly. Set ramekins aside to let the caramel harden.

Prepare caramel

In a small saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium heat until just steaming and small bubbles form at the edges (do not boil). Remove from heat.

Warm milk and cream

Place 150 g chopped dark chocolate in a heatproof bowl. Pour about one-third of the hot milk/cream mixture over the chocolate and let sit 1 minute, then whisk gently until smooth. Add the remaining milk/cream and whisk until fully incorporated and glossy. If any lumps remain, return bowl over a small simmering water bath and stir until smooth, then remove from heat.

Melt chocolate

In a medium bowl, whisk together 3 whole eggs, 2 egg yolks, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until blended but not frothy. Temper the eggs by slowly pouring about one-third of the warm chocolate-milk mixture into the eggs while whisking constantly. Continue adding the rest in a steady stream, whisking to combine. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to catch any stray solids or cooked egg.

Mix eggs

Divide the strained chocolate custard evenly among the caramel-lined ramekins. Place the ramekins in a deep baking dish or roasting pan. Carefully pour hot (not boiling) water into the pan so it comes halfway up the sides of the ramekins to form a water bath (bain-marie). Cover the pan loosely with foil to reduce browning and evaporative cooling. Bake in the preheated 325°F (160°C) oven until the flans are set but still slightly wobbly in the center, about 30–38 minutes depending on ramekin size. A skewer inserted near the center should come out mostly clean with a few moist crumbs.

Assemble and bake

Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack (about 30 minutes). Once cooled, refrigerate the flans, uncovered, for at least 4 hours or up to 24 hours to fully set and develop flavor.

Cool and chill

To unmold, run a small knife around the inner edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert, then lift the ramekin off. If the caramel does not release immediately, briefly dip the bottom of the ramekin in hot water for 5–10 seconds, then invert again.

Unmold

Arrange seasonal berries (about 1 cup total) and a few mint leaves on top or alongside each flan. Dust lightly with 1 teaspoon powdered sugar if desired. Serve chilled.

whole milk

heavy cream

large eggs

large egg yolks

fine sea salt

good-quality dark chocolate (60–72% cacao), chopped

water (for caramel)

unsalted butter (optional, for sheen)

seasonal berries (strawberries, raspberries, blueberries)

mint leaves

light powdered sugar (optional)

Preheat the oven to 350°F (175°C). Melt the 6 tbsp butter. In a medium bowl combine graham cracker crumbs, 2 tbsp granulated sugar, and a pinch of salt. Pour melted butter over crumbs and mix with a fork until mixture holds together when pressed.

Prepare crust

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish to form an even crust layer. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack.

Form and bake

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until steam appears and small bubbles form at the edge (do not boil), about 5 minutes.

Heat dairy

While milk warms, whisk 4 egg yolks with 2.5 oz (about 50 g) granulated sugar in a heatproof bowl until pale and slightly thickened. Whisk in 2 tbsp cornstarch until smooth.

Mix yolks and dry ingredients

Slowly pour about 1/3 of the hot milk mixture into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring continuously. Cook over medium-low heat, stirring constantly with a silicone spatula, until mixture thickens and coats the back of a spoon (about 3–5 minutes).

Temper and thicken

Remove from heat and stir in 2 tbsp unsalted butter and 2 tsp vanilla extract until smooth. If any lumps appear, strain the custard through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin and let cool to room temperature, then chill in the refrigerator until fully cold, about 2 hours.

Finish custard

If you want a richer float-like flavor, mash or soften 1 cup vanilla ice cream in a bowl with 1 tbsp light brown sugar until spreadable. Chill briefly so it firms but is still scoopable.

Optional float intensifier

Once the custard is cold and the crust is cooled, spoon the chilled vanilla cream custard into the baked crust and smooth the top with an offset spatula. If using the softened vanilla ice cream option, dollop thin scoops of the ice-cream mixture across the custard surface (these will create pockets of float flavor).

Assemble birch beer layer

Very slowly pour or gently spoon 12 oz of Foxon Park birch beer over the custard/ice-cream surface — do this gradually to control carbonation and avoid excessive foaming. The birch beer will soak slightly into the top layer and create a light float flavor. If foaming occurs, wait for it to settle before adding more. Once added, refrigerate for 20–30 minutes to let flavors marry and carbonation calm.